Elegant White Chocolate Raspberry Cheesecake
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Make the Raspberry Sauce:
- In a saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and release their juices (about 5 minutes).
- Mix the cornstarch with water, then add it to the raspberry mixture. Stir well and cook until the sauce thickens, about 2 minutes.
- Remove from heat and let the sauce cool while preparing the filling.
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Make the White Chocolate Filling:
- In a heatproof bowl, melt the white chocolate and heavy cream together. You can do this by placing the bowl over simmering water or in the microwave in short bursts, stirring in between.
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the melted white chocolate mixture and beat until combined.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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Assemble the Cheesecake:
- Pour the white chocolate filling over the cooled crust in the springform pan.
- Drop spoonfuls of the raspberry sauce on top of the filling, then use a knife or toothpick to swirl it into the filling.
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Bake:
- Bake the cheesecake in the preheated oven at 325°F (165°C) for 50–60 minutes, or until the edges are set, but the center is still slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about an hour.
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Chill:
- Transfer the cheesecake to the fridge and chill for at least 4 hours, or overnight, before serving.
Serve it with extra raspberry sauce on top if desired, and enjoy your decadent white chocolate raspberry cheesecake!